Google has the answer to everything.
I mean, have you ever wondered why old people love butterscotch candies so much? I did and I googled it… here is the answer. Please read the entire explanation.
I think the best part is the last sentence. Spot on, right?
I’ve discovered that my soul must be about 70 because some of my favorite sweets include butterscotch candies, Fig Newtons, peppermint patties, and Almond Joys. Simplicity is good in the candy world. The sweet and salty versions and contrasting textures that make up a good bar.
Almond joys are great examples: coconut, almonds, and dark chocolate. I mean, it’s kind of just simple perfection. Or perfect enough for me to want to put the ingredients on top of my ice cream anyway.
When you dream and work in the food world — you always want to experiment with what you create. To be wild and explorative makes things interesting. Adding bourbon to sauces and cookies, baking with brown butter, adding green chile to eggs. These things are totally what I’m about–keeping it fearless and sassy.
Like what about cake? Sometimes baking cakes can be complete experiments. No fear. Upside Down Salted Caramel Apple Pecan and dark chocolate raspberry are so much more fun–to eat AND make. In fact the other day I got some wonderful news regarding my Chocolate-Coconut and Pumpkin Marble Bundt Cake that won a recipe contest last fall. Nordic Ware contacted me and asked if they could use the recipe in their new cookbook coming out this Fall… of course I said yes! There’s even a chance it might make it on the cover.. yay!
Anyway my point is that applying more spontaneity to my actual life could be beneficial. These days I tell myself to pursue the projects I think I might enjoy. If they don’t work out, then it’s not meant to be. Right now, I’ve got A LOT of things I’m working on… including a guest post from someone VERY special this week!
Opportunities are endless.
Can ice cream be endless too?
Without a doubt. Especially when it’s healthy and vegan. Although I will admit that this really isn’t ice cream — it’s a one ingredient guiltless summer treat. All you need is a couple of frozen bananas and a food processor (or a blender). Once the frozen banana are processed, they turn into a creamy treat that mimics your favorite soft serve! Make sure you use ripe bananas to ensure sweetness and an irresistible texture. You’ll be surprised by this one.
I’ve even thought up some outrageous toppings to add. Head on over to the Food Network’s Healthy Eats and check it out!
Banana "Ice Cream" with Toasted Coconut, Almonds, & Dark Chocolate
- 2-4 ripe bananas
- 2 tbsp toasted coconut
- 1 tbsp chocolate chips
- 1 tbsp chopped almonds
To make the banana ice cream:
- Start with 2-4 ripe bananas. Peel your bananas and cut them into small chunks.
Freeze for just 2-4 hours on a plate or in a plastic bag.
- Once frozen, place into food processor and process (you can use a blender as well), making sure to scrape down the bowl when they stick. Again process the bananas until they create a creamy puree.
- Serve in a cold bowl or in a cone. Each banana will make ½ cup of “ice cream.”
To make Almond Joy version:
Add toasted coconut, dark chocolate chips, and chopped almonds to a medium bowl. Sprinkle on top of banana ice cream and serve.